Check out this Rainbow Swiss Chard! Beautiful colors; just had to preserve this from my garden.
And this is what it looks like dehydrated; leaves and stems separately.
We had a great day at our workshop last Friday on Fermenting and Dehydrating. Thank you to each and every one of you for attending; to Evelyne for assisting me, to Sonja for help with cleanup, Shannon for taking the pictures, and to Gertrude for all of her elbow grease pounding our Sauerkrauts!
We experimented with making dehydrated Marmalade; a great way to eliminate all of that sugar, fillers, and pesticide infested rinds in the commercial varieties. It took some elbow grease on Evelyne’s part until she thought of using the Nutri Bullet to chop up the rinds!
Here is a great fall soup recipe courtesy of my friend Gary.
Swiss Chard Soup
I am going to experiment with using the dehydrated Swiss chard, some leaves, some stems; of course the amount will be greatly reduced.
2 chopped onions
4 tbsp. coconut oil
16 cups chopped Swiss chard
5 chopped carrots
4 cubed potatoes
6 cups water
1 tbsp. veggie seasoning or chicken broth concentrate
handful of herbs of your choice – dill, parsley, etc.
1/8 tsp. red pepper flakes
parmesan cheese, or grated cheese of your choice, e.g. goat mozzarella
- Sauté onions in oil until soft.
- Add remaining veggies to pot.
- Add remaining ingredients.
- Simmer until veggies are tender.
- Taste and adjust seasonings.
- Serve with grated cheese if desired.
Thanks to Gary for this wise way to use that excess of Swiss chard!
Make this a full meal by adding egg salad on whole grain brown rice crackers and serve avocado slices sprinkled with powdered dehydrated veggies. My fave is tomato, red pepper, and onion mix.
Enjoy this wonderful time of the year with all of the fresh produce available to us.